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We all have our moments. Excitement distracts us from the task at hand, and small yet important details get thrown to the wayside. And so it happened one Tuesday evening...

For a week I'd been jumping out of my skin in anticipation of making this cheesecake. The excitement stemmed from the combination of fresh goat cheese and roasted beets, and of course the fact that it was going to be bright pink could not be overlooked.

It all went smoothly. Easy to make, super easy in fact. The house smelled AMAZING. The cake came out pink, so no loss of color. But that was when I failed to remember my trusty tips to prevent cheesecake cracking. Oh the sadness!

Next time I will pull my head out my butt and remember these three safeguards:

1. Always grease the pan. The cheesecake will contract as it cools, and this will aid in its release.

2. After cheesecake has cooled for 5m, run a paring knife around the edges of the cake to, again, aid in its release from the pan as it contracts.

3. Don't overbake and use the 'jiggle test'. Remove cake when the outside is firm, and the center slightly jiggles. If you want to get all 'technical' about it, the cake shouldn't exceed 160F (71C) in the center. Use a thermometer if you'd like.

But does a cracked cheesecake trump the taste??? Certainly not! The cake turned out to be exquisite! The flavor combination was incredible, and so smooth. I tasted goat cheese, then just beets, then both at the same time. Why did I agree to send the whole thing to the Significant Other's office for tasting?!?! Oh well, guess I'll have to make another one.